For the Paratha
Whole wheat flour - 2 cups
Salt - 1 tspn
Oil - 1 tspn
Warm water - as needed
For the potato stuffing
Potato - 2 medium (cut into cubes and boiled)
Onion - 1 medium
Jeera / fennel seeds - 1 tspn
Red chilly powder - 2 tspn
Tumeric powder - 1/2 tspn
Coriander powder - 1 tspn
Garam masala powder - 1/2 tspn
Salt - to taste
Oil - 1 tblspn
1/4 cup whole-wheat flour for rolling
Ghee/ Oil to Cook Parathas
1. Mix the whole wheat flour, salt and warm water and knead to form a soft dough. Coat it with oil and keep it aside.
2. Heat oil in a pan. Splutter jeera, Add onion and fry it till translucent.
3. Add red chilly powder, tumeric powder, coriander powder and garam masala powder and roast for 5 minutes.
4. Add salt and mix well.
5. Add the mashed potatoes to this mixture and mix well.Keep it aside for cooling.
6. Divide the dough into equal parts and form into balls.
7. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
8. Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
9. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
10. Press the filled ball lightly on dry whole wheat flour from both sides.
11. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
12. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
13. After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
14. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Serve them Hot and crispy with curd, chutney or pickle of choice.
They can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.